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100g bread flour
80g lukewarm water
12 g olive oil
½ tsp yeast
¾ tsp salt
Use the scale up features on cooked.wiki to increase or decrease this recipe. For example, a half-sheet pan ( which is what I usually make is 5x recipe). This is only for the bread, toppings and extra olive oil for baking is up to you!
In the bowl of a stand mixer, combine all ingredients. Mix with a paddle until the dough makes “webs” in the bowl (you may have to adjust with water or flour until it looks right).
Transfer the very thin sticky dough to a well-oiled bowl, cover with plastic wrap and let rise until doubled ( about 1 - 1.5 hours).
Grease a sheet pan and coat with cornmeal and cracked pepper.
Dump the risen dough into the prepared sheet pan, and with oiled hands gently lift and pull and stretch dough to fill pan.
Add toppings, cover lightly with a tea towel and let rise for 30min - to an hour, until dough is very puffy and jiggly.
With well-oiled fingers poke down into dough to create wells for the olive oil. Pour olive oil over top of the bread (about half a cup?)
Bake for 25 to 30 minutes in a preheated 425°F oven